Roasted squash and pickled red cabbage sesame bagel

Delicious served hot or cold, this vegetarian recipe makes a great seasonal sandwich to go. Make it vegan by using a vegan pesto.

Ingredients

1 Sesame seed New York Bakery bagel

2 tsp Pesto

1 tblsp Pickled red cabbage

Crispy onions (10g)

Chestnuts (roasted and crushed) (10g)

Roasted butternut squash slices (50g)

1 tblsp Olive oil

Spices: 1/2 tsp dried red chilli, 1 tsp sage, 1/2 tsp cinnamon

Recipe makes 1

Method

To make roasted butternut squash: Preheat oven to 180°C/350°F/gas 4. Mix the spices with olive oil and brush over the squash. Cover tightly with tin foil in a baking tray, bake for 30 mins, then remove the foil and cook for another 10 mins.

Slice then warm the bagel in the oven or toaster.

Spread the pesto on the base of the bagel then add the roasted squash slices.

Add the pickled red cabbage and sprinkle with the onions and chestnuts.